Food and Cooking of Rome and Naples (Hardcover)

Hardcover. This new book captures the essence of central Italian food and cooking, with a fascinating introduction to the diverse landscapes, climates, histories and cuisines of Lazio, Campania, Abruzzo, Molise and Sardinia. An in-depth guide to the traditional local ingredients of the area follows and includes pasta, artichokes and tomatoes; cheeses, such as Mozzarella, Pecorino and Scamorza; and local delicacies, such as milk-fed lamb and saffron. The recipe section contains 65 delicious dishes, and includes classics, such as Pizza Napoletana, Pasta Carbonara and Chicken Cacciatora, as well as lesser-known regional specialites like Sardinian Saffron Risotto, Scamorza Crostini and Caprese Cake. With 370 photographs and a variety of cook's tips and variations, this book is perfect for anyone who wants to cook the world-famous dishes of Rome and Naples, and explore the cuisine of their surrounding regions. This new book captures the essence of central Italian food and cooking, with a fascinating introduction to the diverse landscapes, climates, histories and cuisines of Lazio, Campania, Abruzzo, Molise and Sardinia Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…